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Chicken Rollatini with Spinach alla Parmigiana

Chicken Rollatini with Spinach alla Parmigiana
Baked chicken breasts rolled with spinach and ricotta topped with pomodoro sauce and melted mozzarella. A dish the whole family will love! Since making chicken rollatini stuffed with prosciutto and cheese a few weeks back my husband has been craving chicken rollatini the way he grew up eating it, stuffed with cheese and topped with sauce and more cheese. Perfect for a large crowd, or to feed a hungry family. Chicken Rollatini with Spinach alla ParmigianaGina's Weight Watcher Recipes Servings: 8 • Serving Size: 1 stuffed breast • Old Points: 4 pts • Points+: 5 ptsCalories: 194.7 • Fat: 7 g • Protein: 24.2 g • Carb: 7.2 g • Fiber: 1.5 g Ingredients: Combine breadcrumbs and 2 tbsp grated cheese in one bowl and 1/4 cup egg beaters or egg whites in another. Shred or finely chop 1.5 oz of mozzarella cheese and combine with remaining grated cheese, spinach (make sure you squeeze it dry), 2 tbsp egg beaters, and ricotta cheese. with olive oil. Bake 25 minutes. Related:  Comfort Food Recipes

The Cozy Little Kitchen: Chocolate Chip (Ooey) Gooey Butter Cake! Happy Thankgiving! Thanksgiving and Christmas are my favorite holidays, because it starts with a time to reflect on the year and be so grateful to God for everything He has given us and then immediately begin to celebrate the birth of our Savior!! It's such a wonderful Christ centered time of year, which I celebrate like I do any other joyous occasion-- with lots and lots of baking! My kitchen becomes a cookie shop and sweet treats bakery until the New Year. Let the flour dust fly and sugar buzz begin! We just had a couple of really great friends over for coffee and dessert fireside, and I decided to make these rich, gooey, buttery, sweet bars that are" best loved" in our household! Chocolate Chip Gooey Butter CakeCrust 1 box butter-recipe cake mix 1 egg 1/2 c (1 stick) butter, melted Filling 1 8 oz. pkg cream cheese, softened 2 eggs 1 tsp. pure vanilla extract 1 16 oz. box powdered sugar 1/2 c. (1 stick) butter, melted 1 c. chocolate chips Preheat oven to 350 degrees.

Strawberry Squares Sweet baked treats baked with strawberry pie filling – yum! These come from the Magnolia Bakery cookbook, More From Magnolia: Recipes from the World Famous Bakery . For those who never heard of the Magnolia Bakery it's a well known bakery here in New York City famous for their cupcakes. A true guilty pleasure I occasionally treat myself to every now and then... red velvet anyone? I recently saw this recipe on My Kitchen Adventure, and when I saw she calculated the points and they were only 3 points each, I knew I had to make these. Did I mention these are easy enough for a 17 year old to bake? Strawberry Squares Gina's Weight Watcher RecipesServings: 24 • Size: 1 2-inch square • Old Points: 3 pts • Points+: 4 pts Calories: 138.2 • Fat: 4.7g • Protein: 2.1 g • Carb: 21.7 g • Fiber: 0.1 g Ingredients: Preheat oven to 350°. In a large bowl, on the medium speed of an electric mixer, cream the butter with the granulated sugar until smooth, about 2 minutes.

Healthy Baked Chicken Nuggets Chunks of all white meat chicken breasts coated in breadcrumbs and parmesan cheese then baked until golden. An easy chicken recipe your whole family will love. What can be more kid friendly than chicken nuggets, even the pickiest kids like them. Serve them with ketchup, bbq sauce or whatever you like to dip your nuggets into. Adults can serve them over your favorite salad for a satisfying lunch. Kids love finger foods or anything you can eat with toothpicks so when my daughter was young I would make her a dish of bite sized goodies she liked such as tomatoes, olives, pasta, etc. and served them with toothpicks and she always cleaned her plate! Once I'm in breading mode I usually make breaded zucchini sticks as well and bake them all at the same time along with some pasta and a salad for a complete meal. Double these for more or make half for less servings. Ingredients: Preheat oven to 425°. Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another.

Fiesta Lime Rice Rice, black beans, tomatoes, scallions, cilantro and lime juice, every bite of this colorful side dish will feel like one big fiesta in your mouth! Use leftover rice and this side dish comes together in minutes. I think my love of rice is innate having a Hispanic mother. This dish started as the filling for a vegetarian stuffed pepper recipe I dreamed up in my head, but when I put all the stuffing ingredients together all I kept thinking was... Wow this would be wonderful as is, or with some Chicken Ropa Vieja and melted cheese on top, or as a big burrito bowl topped with Sweet Barbacoa Pork or Barbacoa Beef or Pork Carnitas! You see excited a bowl of rice can make me! So I decided to make this a two part recipe. There is always leftover rice in my house, my kids love it and leftovers make great lunches mixed with whatever we had for dinner the night before.

Chicken Rollatini Stuffed with Zucchini and Mozzarella Shredded zucchini, garlic and mozzarella cheese rolled in chicken cutlets, then dipped in oil and fresh lemon juice, breaded and baked to perfection! A wonderful way to use up end of summer zucchini and your family will love this, even the non-vegetable lovers!! I've listed the nutritional info for one, I first made this last week without photos and enjoyed one with a side of rice and vegetables and I felt very satisfied. Today I remade this for lunch and had a hard time finishing two with a fresh garden salad on the side. Chicken Rollatini Stuffed with Zucchini and MozzarellaGina's Weight Watcher RecipesServings: 8 • Serving Size: 1 cutlet • Old Points: 4 pts • Points+: 4 pts Calories: 171.9 • Fat: 6.3 g • Protein: 20.3 g • Carb: 7.9 g • Fiber: 0.9 g • Sugar: 1.3 g Sodium: 280.7 mg (without salt) Ingredients: Wash and dry cutlets, season with salt and pepper. In a large skillet, heat oil on medium-high heat. with oil spray. Bake 25 - 30 minutes.

Cheesecake Stuffed Strawberries These aren't anything complicated. With five ingredients, they take only a few minutes to put together. In fact, these were probably the least time-intensive food at my Cheesecake Extravaganza. Yet, I had more than a few people come up and proclaim their love for the finger food. You don't have to throw a cheesecake party to serve these....I imagine they'd be welcomed just about anytime! Another great party food, these can be made ahead of time. Next time, I'll make more... this was the first food to go at the Cheesecake Extravaganza, and with good reason! Cheesecake Stuffed Strawberriesfrom Nutmeg NannyIngredients: -1 lb large strawberries -8 oz. cream cheese, softened (can use 1/3 less fat) -3-4 tbsp powdered sugar (4 tbsp for a sweeter filling) -1 tsp vanilla extract -graham cracker crumbs Directions: 1.

Avocado Obsessed If you love a slow cooker recipe that requires no pre-cooking, then you'll love this spicy black bean soup. Spicy black bean and chicken soup with tomatoes, chiles, peppers and spices is delicious served with cool avocado and a touch of sour cream. Top it with cilantro for freshness and your taste buds will want to do a mariachi dance. This month I asked my facebook fans what kind of recipes they wanted to see more of in 2013 and Slow Cooker recipes topped the charts! Second place was main dish meals, so I've been keeping my slow cooker on my counter and have been keeping my promise! I must confess, it's harder to develop recipes in the crock pot. I first made this with sauteed onions and there is no doubt in my mind it ruined the soup. This makes a nice amount of soup, perfect for freezing and reheating for a second night, or for lunch on the go. It's mildly spicy, not over the top.

Jambalaya Recipe Jambalaya My friends taught me how to make their homemade jambalaya recipe. And it's a total winner. Some people make popcorn to celebrate the Academy awards. Some might whip up a fancy cocktail or two. My neighbors John and Cate? First of all, I learned that these two make a pretty darn cute team in the kitchen. For some reason I had always associated jambalaya with gumbo, thinking that the process required oodles of cooking time trying to make the perfect roux. You basically begin with the “holy trinity” of Cajun/Creole cooking — bell peppers, celery and onion. Then add in your meat. Saute those up until mostly cooked. Then pour in all of the crushed tomatoes, broth, seasonings, and rice, and give it a good stir. Once the rice is cooked, add in the shrimp and continue simmering until the shrimp are cooked through. Then serve it topped with a little fresh parsley and scallions for garnish. BAM. Big thanks to John and Cate for Jambalaya 101. Ingredients: Directions:

The Iowa Burger The Iowa Burger incorporates all the ingredients that make this state great, into one juice burger! The weather is still not cooperating with us Midwesterners, but I said to heck with it today and fired up the indoor grill to make The Iowa Burger! I created The Iowa Burger recipe for Wisconsin Cheese Talk, to showcase the 2 quintessential flavors of Iowa, in one yummy cheeseburger: 1. 2. My recipe starts by combining ground beef and chopped bacon. After the patties are cooked up and topped with ooooozy Wisconsin cheese, they’re nestled onto a sesame seed bun that’s been slathered with avocado spread, then dressed with fresh sweet corn relish. The Iowa Burger Print this recipe! Serves 4 Ingredients: For the Burgers: 1lb 85/15 ground beef 6 strips bacon, finely chopped 1/4 teaspoon pepper 1/4 teaspoon salt 4 slices American cheese 4 sesame seed buns For the Avocado Spread: 1 avocado salt & pepper, to taste Directions: In other news, this afternoon my family and I are off to Easter service.

Stuffed Buffalo Chicken Breasts Chicken breast stuffed with cheese, shredded carrots and minced celery, then rolled, breaded, baked and drizzled with hot sauce. Sound enticing? It should be, this is good stuff! This recipe was so kindly shared with me from one of my subscribers. I served this with a crisp salad of lettuce, cucumbers, carrots and celery drizzled with homemade skinny blue cheese dressing. Stuffed Buffalo Chicken BreastsSkinnytaste.comServings: 5 Serving Size: 1 stuffed breast • Old Points: 4 pts • Points+: 5 ptsCalories: 172 • Fat: 5 g • Carbs: 5 g • Fiber: 0.6 g • Protein: 22 g • Sugar: 1.7 gSodium: 799 mg (without salt) Ingredients: Directions: Preheat the oven to 400°F. Mix cheddar, laughing cow cheese, celery, green onion, carrot, salt and pepper in a dish. Lay out the chicken cutlets, placing even amount of mixture in the middle and spread in the center. In one bowl make a breading station out of crushed ritz crumbs. Lightly spray top of chicken with cooking spray.

Chicken Enchilada Soup It’s cold and gloomy here which is perfect soup weather. Especially when that soup has a little heat of its own from some spicy jalapeno peppers. I'm not really ready for winter weather yet -- I held out as long as I could before having to turn the heat on but with temperatures getting down in the 30s and 40s, this week was the end. The beautiful fall weather is over; it’s cold and dark before 6:00 at night, which means it’s almost winter. Have I mentioned that I really don't like winter? I look forward to the holidays, my birthday, etc but after that, I pretty much look forward to spring. I'm calling this chicken enchilada soup because the flavors remind me of the enchilada soup at Chili's. You could also make this soup in a crockpot, you'll just have to extend the cooking times - expect that it will take at least 3-4 hours on high and you'll probably want to use a 5 quart crockpot. Chicken Enchilada Soup In a large Dutch oven or stockpot, add chicken stock and heat over medium heat.

Italian Coconut Cream Cake Happy Birthday to my Sweetie! My bear turned is officially one year older! To celebrate I prepared one of his favorite foods, homemade burgers with homemade burger buns (recipe coming soon). For birthday dessert, this lovely Italian Coconut Cream Cake! The cake was more involved than I had anticipated, with the egg white beating and all the folding, but the result is an incredibly moist and flavorful cake that gets even better the next day! Coconut Cream Cake layers 1 stick/4 oz butter 1 cup vegetable oil 1 cup sugar 5 large eggs, separated 3 tsp vanilla extract 1 cup sweetened flaked coconut 2 cups flour 1 tsp baking soda 1 tsp baking powder 1 cup buttermilk Preheat oven to 350 degrees. Coconut Cream Cheese Frosting 2 packages (16 oz) cream cheese 1 stick/4 oz butter 2 tsp vanilla 2 lb confectioners sugar 1 cup chopped walnuts 1 cup sweetened flaked coconut In a medium bowl, combine cream cheese, butter, vanilla, and powdered sugar. Ridiculously good.

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